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The perfect paneer Schezwan recipe is here. In a bowl, take 1/2 cup maida, plain flour. Add to it ¼ cup of corn flour, ¼ teaspoon black pepper, 1/2 teaspoon Schezwan sauce, ¼ teaspoon salt, and 1/2 cup water.
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Mix all the ingredients well till the batter becomes smooth without lumps.
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This batter coats the paneer very well and gives it a crispy texture while frying.
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Now, coat each paneer piece evenly with the prepared batter.
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Heat oil in a pan and deep fry the paneer pieces till golden brown and crispy. After frying, place them on a plate lined with paper towels so that excess oil is absorbed.
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In another pan, heat three teaspoons of oil. Once the oil is hot, add the finely chopped garlic (2 cloves), a piece of ginger about 1-inch and slit green chillies.
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Fry till they release a strong fragrance.
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Then add the four tablespoons of finely chopped spring onions, ¼ of a finely chopped onion, and ¼ of a capsicum cubed. Sauteed together for just a few minutes over high heat, these vegetables are soft but still crisp.
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Now, let's make the spicy, tangy Schezwan sauce. Add two tablespoons of Schezwan sauce, then vinegar for one tablespoon, one tablespoon of soy sauce, sugar ¼ teaspoon, and salt ¼ teaspoon.
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Mix everything properly so that the flavours can merge effectively.
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Let the sauce mixture cook up a minute or two until it starts showing viscosity.
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Once the sauce is ready, add all the fried paneer pieces to the pan. Toss it lightly till the pieces are all coated nicely with sauce. Let it cook for another minute or so so the paneer absorbs all the flavours of the sauce without overcooking.
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Garnish it with some extra chopped spring onions for an added freshness touch. This recipe of Paneer Schezwan can be devoured as a hot starter or appetiser or along with fried rice or noodles for a complete meal.